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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I created this on accident. After already starting the rest of the meal one night, I realized I didn't have enough potatoes for a different recipe. So I sliced them and started digging through my spices for ideas on seasoning them. A little red pepper gives these potatoes a little zip! You don't need to bother to peel them. They're great with the skins on. Ingredients:
4 medium baking potatoes |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 tablespoon sesame seeds (optional) |
1/8 teaspoon cayenne pepper (optional) |
salt and pepper |
3 -4 tablespoons grated parmesan cheese or 3 -4 tablespoons romano cheese |
2 -4 tablespoons olive oil |
Directions:
1. Preheat oven to 400'.
2. Scrub potatoes, leave skins on and slice thinly (About 1/8 -1/4 Inch Thin).
3. Place potatoes and seasonings in a large bowl and toss to coat (You may shake them in a large ziplock bag if you prefer).
4. Lightly drizzle about 1 tablespoons olive oil on large cookie sheet or jelly roll pan.
5. Layer potatoes on pan and drizzle with remaining olive oil.
6. Place potatoes in oven and bake at 400' for 40-45 minutes or until they reach desired crispness.
7. Turn them often so they brown on both sides evenly.
8. Remove from oven and transfer to serving dish and serve.
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